This lemon glazed raspberry coffee cake is a tender, buttery sour cream cake studded with juicy raspberries and topped with a bright, tangy lemon glaze. It bakes in a standard 9×5-inch loaf pan, making it perfect for breakfast, brunch, or an afternoon treat with coffee. The combination of tart raspberries and sweet lemon creates a balanced flavor that feels both refreshing and indulgent.
Ingredients
- 1 ½ cups (190g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (113g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest (from about 1 lemon)
- ½ cup (120g) sour cream, room temperature
- 1 ½ cups (180g) fresh or frozen raspberries (if frozen, do not thaw)
- For the glaze: 1 cup (120g) powdered sugar, 2 tablespoons fresh lemon juice, 1 teaspoon lemon zest
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan (about 8 cups capacity) with butter or nonstick spray, then dust with flour, tapping out the excess.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides as needed.
- Add the eggs one at a time, beating well after each addition. Beat in the vanilla extract and lemon zest.
- With the mixer on low speed, add the flour mixture in three additions, alternating with the sour cream, beginning and ending with the flour. Mix just until combined—do not overmix.
- Gently fold in the raspberries with a spatula. If using frozen, keep them frozen and fold quickly to avoid streaking the batter.
- Pour the batter into the prepared loaf pan and smooth the top. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). If the top browns too quickly, tent loosely with foil after 40 minutes.
- Let the cake cool in the pan on a wire rack for 15 minutes. Then run a knife around the edges and turn the cake out onto the rack to cool completely.
- Once cool, whisk together the powdered sugar, lemon juice, and lemon zest in a small bowl until smooth. Drizzle over the top of the cake. Let the glaze set for about 10 minutes before slicing.
Tips
- Room temperature ingredients: Bring the eggs and sour cream to room temperature before mixing. This helps the batter emulsify properly, giving you a lighter, more even crumb.
- Frozen raspberries: If using frozen raspberries, do not thaw them. Thawed berries will bleed into the batter and make the cake soggy. Toss them in a tablespoon of flour before folding in to help prevent sinking.
- Check for doneness: Ovens vary, so start checking at 50 minutes. The cake is done when a toothpick inserted in the center comes out with just a few moist crumbs, and the top springs back when lightly pressed. An internal temperature of about 200°F (93°C) is also a good indicator.
- Glaze consistency: For a thicker glaze, use less lemon juice. For a thinner, more translucent glaze, add a little more juice. Adjust to your preference.
Serving Suggestions
Serve slices of this coffee cake slightly warm or at room temperature. It pairs beautifully with a hot cup of coffee, black tea, or a glass of cold milk. For a more decadent brunch, add a dollop of whipped cream or a scoop of vanilla ice cream on top. The lemon glaze provides enough sweetness, so you don’t need extra syrup.
Variations
- Blueberry lemon: Substitute the raspberries with fresh or frozen blueberries for a classic blueberry-lemon combination.
- Gluten-free: Swap the all-purpose flour with a 1:1 gluten-free baking flour blend. The texture will be slightly more delicate, but the flavor remains great.
- Add a streusel: Before baking, sprinkle a mixture of ¼ cup flour, ¼ cup brown sugar, 2 tablespoons cold butter, and ½ teaspoon cinnamon over the batter for a crunchy topping.
- Extra lemon: Increase the lemon zest to 2 tablespoons and add 1 tablespoon of lemon juice to the batter for a more intense lemon flavor.
Storage and Reheating
Store the coffee cake in an airtight container at room temperature for up to 3 days. If glazed, the glaze may soften slightly but will still be delicious. For longer storage, wrap the unglazed cake tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the refrigerator, then bring to room temperature before serving. To reheat individual slices, microwave for 10-15 seconds or warm in a 300°F (150°C) oven for 5-10 minutes. If reheating a glazed cake, the glaze may melt—that’s fine, it will still taste great.
Frequently Asked Questions
Can I use a different pan? Yes, you can use an 8×4-inch loaf pan (about 6 cups) but the batter will be deeper, so increase the baking time by 10-15 minutes and start checking at 60 minutes. Alternatively, you can use a 9-inch round cake pan (about 8 cups) and bake for 35-40 minutes. The cake will be thinner, so check earlier.
Why did my raspberries sink to the bottom? This happens when the batter is too thin or the berries are too heavy. Toss the raspberries in a little flour before folding them in, and make sure you don’t overmix the batter. Also, don’t use overly ripe berries.
Can I use Greek yogurt instead of sour cream? Yes, plain Greek yogurt works as a substitute in equal amounts. It will yield a slightly tangier and slightly lower-fat cake, but the texture will be similar.
How do I know when the cake is done without a thermometer? Insert a toothpick into the center. If it comes out with a few moist crumbs attached, it’s done. If it comes out with wet batter, bake for another 5 minutes and check again. The top should be golden brown and spring back when lightly pressed.
Can I skip the glaze? Absolutely. The cake is delicious on its own. If you skip the glaze, you might want to add a little extra sugar to the batter (about 2 tablespoons) to compensate for the lost sweetness.
Can I make this cake in advance? Yes, you can bake the cake a day ahead. Store it unglazed in an airtight container at room temperature. Glaze it just before serving to keep the glaze looking fresh and shiny.